mmmm...collard greens

Yep, that's right.  I made collard greens and they were yummy!  It was my first time making collard greens, but it went very well.  David hasn't had any yet, but I'll let him weigh in on their yummy-ness when he does.

Here's the recipe.
Adapted from Mark Bittman's How to Cook Everything.

Collards with Peanut Butter

• Extra virgin olive oil (for pan)
• 3 cloves of garlic
• Bunch of collard greens, stems removed, washed and chopped (1 lb?), I also used some rainbow chard I had.  Use more greens than you think you'll need- they cook WAY down.
• Chicken stock (I don't know how much I used, I just kept adding it to make it look saucy and not too dry--but as Mark says- you don't want it to be soup).
• 2-3 Tbsp Peanut Butter (I like Adams)
• Chopped fresh ginger  (about 1 tbsp)  How I was lucky enough to have fresh ginger in the house for this recipe, I don't know, but I'm very thankful.  It added a nice extra flavor.
• Salt and pepper
• Juice of half of a lemon

cook the garlic in a deep skillet until golden brown.
add the collard greens, chicken stock, peanut butter, ginger and salt and pepper.
cover and cook about 5 minutes, until greens are wilted and tender.
uncover and cook at a low bubble until the collards are very tender, at least 5 minutes more. I just kept adding stock as it started to look less juicy/saucy.  You want it to be saucy.
remove from heat and squeeze lemon over the greens.

I then added some cooked brown rice (about 2.5 cups) to this mixture.  The brown rice picked up all the yummy peanut better flavor and the slight tang of the lemon with it was really tasty.

I guess the picture isn't the best--this was after it had cooled down a bit and congealed some.  But seriously.  I would make this again next week it was so delicious.  I had to keep myself to just one serving since I wanted to have some for lunch tomorrow.